Bang Bang Chicken Skewers (Printable)
Tender grilled chicken on skewers tossed in a spicy-sweet creamy sauce, ideal for quick meals.
# What You'll Need:
→ For the Chicken Skewers
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
07 - 8 wooden or metal skewers
→ For the Bang Bang Sauce
08 - ½ cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha sauce
11 - 1 tablespoon honey
12 - 1 teaspoon rice vinegar
13 - Pinch of salt
→ For Garnish
14 - 2 tablespoons chopped fresh cilantro or scallions
15 - 1 tablespoon toasted sesame seeds
16 - Lime wedges
# How To Make It:
01 - If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Preheat grill or grill pan to medium-high heat.
02 - In a large bowl, toss chicken cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Thread the chicken pieces evenly onto the skewers, leaving a small space between pieces for even cooking.
04 - Grill chicken skewers for 5–7 minutes per side, or until cooked through and slightly charred on the edges. Internal temperature should reach 165°F.
05 - While chicken is grilling, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and salt in a small bowl until smooth.
06 - Brush or drizzle skewers generously with Bang Bang sauce. Garnish with chopped cilantro or scallions, toasted sesame seeds, and serve immediately with lime wedges if desired.
# Expert Suggestions:
01 -
- The sauce hits that magical sweet spot where creaminess meets just enough fire to make things interesting
- Everything cooks in under 20 minutes which means you can look like a grill master without actually spending all day at it
02 -
- Skip the marinating time if you are in a rush but letting those spices sit for even 30 minutes makes a noticeable difference in flavor penetration
- The sauce thickens as it sits so whisk in a teaspoon of water if it gets too gloppy to drizzle
03 -
- Pat the chicken completely dry before tossing with spices, wet chicken equals steamy chicken and nobody wants steamed skewers
- Let the cooked skewers rest for 3 minutes before saucing so the juices redistribute throughout the meat